Hummus-Chickpea and Tahini Dip

1. 1

   Drain the soaked chickpeas and put them in a pan with plenty of fresh water.

2. 2

   Bring to the boil, remove the scum, and simmer for 1 1/2 hours, until they are very soft.

3. 3

   Drain, reserving the cooking water.

4. 4

   Blend the chickpeas to a puree in the food processor.

5. 5

   Add the remaining ingredients, except the oil, and a little of the cooking waterjust enough to blend it to a soft, creamy paste.

6. 6

   Taste and adjust the seasoning.

7. 7

   Pour the hummus into a shallow dish and drizzle over the olive oil.

8. 8

   Sprinkle on plenty of finely chopped parsley; or make a star design with lines of paprika and ground cumin; or sprinkle with ground sumac (see page 7) and a little chopped flatleaf parsley; or garnish with a few whole boiled chickpeas, or with pine nuts lightly fried in butter.

9. 9

   For a hot version, pour the hummus into a shallow baking dish and bake for 15 to 20 minutes in an oven preheated to 400F.

10. 10

    Lightly fry 1/2 cup pine nuts in 4 tablespoons of butter or extra virgin olive oil and sprinkle them, with the melted butter or oil, over the dish.

11. 11

    Balila is a warm chickpea salad.

12. 12

    Boil the soaked and drained chickpeas in plenty of water for 1 1/2 hours.

13. 13

    Turn them out into a serving bowl with just a little of their reduced cooking water and crush them only slightly with a fork.

14. 14

    Stir in, to taste, plenty of extra virgin olive oil, a generous amount of crushed garlic, a pinch of chili pepper (optional), and some finely chopped mint.

* Per serving · 4 servings · Values may vary.